Art of canning meat.



'K. K. SGHRADER'. ART OF CANNING MEAT. APBLIOATION FILED NOV.11, 1909.

Patented Jan. 17, 1911. Q

25%] a Q O s JmI/ K w neuron sra r KARL KONRAD SCI-HEADER. OF ALTONA.GERMANY.

ART OF CANNING MEAT.

Specification of Letters Patent.

Patented Jan. 1'7, 1911.

Application filed November 11, 1909. Serial No. 527.414.

To all whom it may concern:

' 130 it known that- I, Km; KoNnAn SCUBA- nt-zu. a subject of the Kingot'vPrussia, and resident of Altona-onthe-Elbe, Prussia, Germany, haveinvented a new and useful Improvement in the Art. of Canning Meat,

of which the following is a specification.

molds and when cooled Preserved meat sold in tins or cans such as boiledham, corned beef, and the like heretofore was produced by the meat beingfreed of its bones then tied together by strings and placed into cans,which there uponwere hermetically closed and boiled together with theircontents. This manner of introducing the goods into the cans hasdrawbacks inasmuch as the binding together by stringsdoes not preventthe meat from separating and partly falling asunder during theboiling-action. The consequence is, that when for consumption the meatis cut, no full or solid slices are obtained. It is not advisable topress the meat directly into the cans, so to produce a solid and uniformmass since the broth that rises during boiling coagulates later on to astilt jelly that. would amalgamate with the wall of the can and till thecan so tight. that on account of the air pressure it is impossible toextract the contents as a whole but must i be taken out by bits.

It has been suggested to give the meat a .m'eliminary boiling withoutany bracing it into cylindrical down to lntroduce then to press thecylindrical meat bodies thus produced,

in cans of considerably larger diameter inaking use of corrugated sheetmetal rings intot-mediate between the meat bodies and the walls of thecans. The hollow spaces which hereby are left around the meat bodies arethen filled with a broth, that coagulatcs in cooling down, and now thecans are closed and heated until their contents are well done. Thismethod of preserving meat by previously boiling and pressing it, has thedisadvantage, that a considerable amount of juice and fat will. belostand during the subsequent boiling, the meat within the corugatcdring is liable to partly fall to pieces; the ring only having the objectof holding the meat centrally in the can and of giving the body acorrugated mantle of jelly, which when the meat is taken out and thering is removed, hides the Fractures within, created by the finallmiling and gives the body of meat a wrinkled surface.

l l l l l l l According to my present invention I make use of thefollowing method, which particularly may be made use of forprescrvingboned ham, but may also be employed with ad 'antage for makingother tinned or canned meat in larger solid pieces.

Reference is bad to the accompanying drawing, in which:

Figure 1 shows a brace used in connection with my invention and Fig. 2shows a can tilled according to my invention with meat in section, thecover being shown in dotted lines.

I first bone the raw ham-or other meat as usual and then brace it by aperfo 'ated sheet metal band or strap a, as shown in Fig. 1.

The perforations a are preferably oblong and have on one end a. circularenlargement, to fit over a button a fixed to the end of the strap. Inplacing this strap around the ham or the like it is pulled tight and thebutton (4 introduced into one of the perforations in such manner, thatthe body of meat is brought approximately 'into a circular shape. A cannow is chosen of a size to allow the ham together with the brace to beeasily slipped into it without being squeezed, Fig. '2. This done thecan is placed in the closing uuichiue, in which the ham is subjected toa pressure'on its upper surface, so as to snugly adjust itself to thestrap and to become perfectly solid and homogeneous; Thus all. hollowspaces and crevices caused by removing the bones disappear. The hamattains a shape and size. correspondingto that of the strap and when thecover is fixed and closed air tight the upper surface of the meat fairlycontacts with the cover. \Vhen thus closed the can is boiled in usualmanner. The brace iuclosing the ham fills up the space within the canalmost completely and for this reason the juice, which arises duringboiling and when cooled forming a thick jelly encircles the ham in allparts. The metal strap, into which the meat has been well pressed, asdescribed above, pre-- taken oil. The hain thus produced is in the shapeof a regular and smooth body and when out will enable perfect solidslices to be obtained having a fairly even structure or densitythroughout.

Iclaim:

l. The art of producing canned' meat which consists in removing the bonefrom the meat, 'nlacin a metallic band tightly around the b01151 meat,placing the meat thus boned into a can of substantially-the I sameheight as the band and of slightly greater diameter than the hand and ofless heightthan the body of meat, pressing the can cover on to the canthereby compressing the meat within the band and finally boiling theclosed can.

2.The art of wprodueing canned meat which consists in removing the bonefrom the meat," placing around the boned meat, placing the meat thusbound into a can of substantially the same height as the band and offslightly greater diameter than the bandthereby forming an annular spacebetween the band -1 and can, said can being of less height than thebody. of meat, pressing the can cover onto the can thereby compressingthemeat within the hand without expanding the latw ter, sealing the canand finally boiling the closed can until said annular space is filledwith juice whereby when the can has become cool a layer of jelly formsin said annular space.

KARL KONRAD SCHRADER.

. Witnesses: v

' MAX KAEMPFF,

Ennns'r H. L. MUMMENHOFFL a metallic band tightly

